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Lime Curd and Toasted Almond Tart
with Fruit Compote

 
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La Belle Cuisine

Lime Curd and Toasted Almond Tart
with Fruit Compote
Gourmet April 1996
 

For crust:
2/3 cup sliced almonds, toasted until
golden, cooled completely
1/4 cup sugar
1/4 teaspoon salt
1 cup vanilla wafer crumbs (from
about twenty 1 1/2-inch cookies)
1/2 stick (1/4 cup) unsalted
butter, softened

For filling:
1 cup plus 1 tablespoon sugar
1 stick (1/2 cup) plus 1 tablespoon cold
unsalted butter, cut into pieces
4 large eggs, beaten lightly
1/2 cup fresh lime juice,
from about 4 limes
1 tablespoon freshly grated lime zest,
from about 2 limes

For compote:
3 cups fresh Bing cherries,
cut into 1/4-inch dice
2/3 cup 1/4-inch dice fresh pineapple
1/2 mango, cut into 1/4-inch dice
2 firm-ripe apricots, peeled, 1/4-inch dice
2/3 cup raspberries, picked over, quartered
1 teaspoon sugar [or to taste, depending
on sweetness of fruit]

 Make crust: Preheat oven to 350 degrees F. and butter a 9-inch tart
pan with a removable fluted rim. In a food processor blend almonds,
sugar, and salt until almonds are ground fine. In a bowl toss almond
mixture with cookie crumbs and butter until combined well. Sprinkle
half of crumb mixture rim, pressing evenly up side. Sprinkle remaining crumb mixture onto bottom and press evenly over bottom, joining edge. Bake crust in lower third of oven 10 minutes, or until a deeper shade of golden, and cool on a rack.
Make filling: In a heavy saucepan cook sugar, butter, eggs and lime
juice over moderately low heat, whisking frequently, until thick enough
to hold marks of whisk and first bubble appears on surface, 12 to 15
minutes. Immediately pour curd through a sieve into a bowl. Stir in the
zest and cool. Filling may be made 1 week ahead and chilled, its surface
covered with plastic wrap. Spoon filling evenly into crust and cover its
surface with a buttered round of wax paper. Chill tart, covered, at least
1 hour and up to 24.
Make compote: In a bowl gently toss compote ingredients together and
let stand 15 minutes. Remove side of tart pan and transfer lime curd tart
to a plate. Serve tart cut into wedges with fruit compote on the side.

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